Precautions When Cooking Beans; Basic Recipe For Beans - Cook's essentials CEPC660 Owner's Manual

PRECAUTIONS WHEN COOKING BEANS

• When cooking beans alone (rather than in a soup or stew), never fill
Pressure Cooker more than one-third full.
• Always add at least 2 teaspoons of oil per cup of dried beans to
control foaming action.
• Let the pressure come down naturally to avoid ejecting liquid from the
vent and to prevent bean skins from splitting.
• Take great care when removing the Lid as there will be considerable
steam in the Pressure Cooker.
• Clean the Pressure Regulator Knob, Steam Release Valve, Safety
Valves and Rubber Gasket thoroughly after cooking beans.

BASIC RECIPE FOR BEANS

This recipe calls for 1 pound (about 2-1/2 cups) dried beans which will
yield 5 to 6 cups cooked beans. You may cut this recipe in half, if you
wish, but DO NOT COOK MORE THAN THIS AMOUNT.
1 pound beans, picked over and rinsed
(preferably pre-soaked; see GENERAL TIPS FOR COOKING BEANS)
2 quarts water
2 tablespoons vegetable oil
1 onion, peeled and halved (optional)
2 bay leaves (optional)
2 or 3 cloves garlic, peeled and crushed (optional)
Salt to taste (add after cooking under pressure)
1. Place beans, water, oil, and any optional ingredients in the
Removable Cooking Pot.
2. Pull Lid Handles apart and set Lid on Cooker. Slide Safety Lock
to LOCK position. Turn Pressure Regulator Knob to
PRESSURE.
3. Set PRESSURE MODE for HIGH and COOK TIME according to
type of bean (see Dried Beans and Legumes Chart on the following
page). Press START/STOP Button to begin operation.
4. When Pressure Cooker beeps 3 times, STOP Light will
illuminate. If time permits, allow pressure to come down
naturally until the red Pressure Indicator Rod drops, about 30
minutes. Otherwise, allow pressure to come down naturally for
20 minutes and quickly release remaining pressure by pressing
QUICK STEAM RELEASE Button in short bursts.
5. Slide Safety Lock to UNLOCK. Pull Handles apart and remove Lid.
21